Title: Tom Yum Soup
Categories: Latimes3
Yield: 6 servings

4 c Thai Chicken Broth; (see
-recipe)
1/2 c Peeled shrimp
1 cn Straw mushrooms - (15 oz);
-drained, rinsed
6 Roasted dried Thai chiles -;
-(to 8)
3 tb Fish sauce
3 tb Lime juice
1 1/2 tb Chile paste in soybean oil
2 Kaffir; (Thai) lime leaves -
-(to 4)
Cilantro sprigs

Bring Thai Chicken Broth to simmer over medium-high heat in large pot. Add
shrimp, mushrooms and chiles and cook until shrimp turn pink, about 1
minute. Stir in fish sauce, lime juice and chile paste. Garnish with lime
leaves and cilantro. Yields 4 to 6 servings.

Each of 6 servings: 76 calories; 1,089 mg sodium; 22 mg cholesterol; 1 gram
fat; 7 grams carbohydrates; 9 grams protein; 0.59 gram fiber

Recipe Source: Los Angeles Times - 03-28-1999

Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net

Converted by MM_Buster v2.0l.